Rinse and wipe out skillet. Add enough cooking oil to skillet to create a layer about 1/4 inch thick (about 1 cup oil), and place over medium heat. Line a platter with paper towels, and set near stove. When a tiny bit of cornmeal dropped into the pan sizzles, use tongs to carefully place an edge of 1 tomato slice into the hot oil, then slide the tomato away from you and into the oil. Add additional slices until pan is full but not overcrowded. Cook slices 3-4 minutes, or until golden brown and crispy on bottom. Carefully flip tomatoes ,and cook 2-3 minutes more, or until golden brown on second side. Transfer tomatoes to a prepared platter to drain. Season each tomato slice while still hot with a few grains of PeachDish Salt. Repeat with remaining tomatoes until all slices are cooked.